Poached Eggs, Perfectly Easy

Poached eggs, or soft-boiled - remain a family favorite for breakfast, and my grandkids love them, too. I recently discovered a nifty gadget for fail-safe poached eggs: a set of silicone egg poachers, by Norpro, cutely shaped like a chicken and a cracked egg. (Approx. $6)

This solves that business of ladling eggs into simmering water with vinegar and/or having whites break off, guessing timing, then having to clean the pan.

I serve poached eggs over toast cubes, bread croutons or on a toasted English Muffin with a cheese sauce.

Simply put an inch of water in a sauce pan, crack eggs into  poachers sprayed/brushed with oil or butter, bring water to a boil, turn down to simmer, cover pan, time for 5 minutes. (or, eyeball it!)

Pick up poachers by hand or slotted spoon (they are not hot) and eggs slip out cleanly with a nudge from a fork or spoon, all intact and perfectly done. I've done them without spraying and they still slip out easily.

   

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